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M. ALFAWAZ, Dept. of Food Science & Nutrition, King Saud Univ., PO Box 2460, Riyadh, 11451, Saudi Arabia Recently increased attention has been focused on the utilization of under-utilized agricultural products, as well as byproducts and wastes from food processing to produce food and feed. Such utilization would help maximize available resources and minimize waste disposal problems. Although the seeds of pumpkin are rich in oil and protein, detailed studies on their composition and properties of their oil are limited. The objective of this study was, therefore, to investigate the nutritional composition and oil characteristics of pumpkin seed kernel. Proximate composition of pumpkin seed and kernel were performed according to AOAC procedures. Minerals were estimated by atomic absorption spectrophotometer. The physicochemical properties of oils were measured according to AOAC methods. Fatty acids were determined by gas chromatography (GC). Amino acid profiles were performed on reverse phase-high pressure liquid chromatography (HPLC). All analyses were performed in twelve different samples each one duplicate. Pumpkin seed contained 27.83% crude oil, 39.25% crude protein, 4.59% ash, and 16.84% crude fiber; the corresponding values for the kernel were 43.69, 39.22, 5.14, and 2.13%, respectively. Pumpkin seed kernel contained considerable amounts of minerals, especially P, Mg, and K. Arginine, glutamic, and aspartic acids showed the highest concentration, while methionine and tryptophan showed the lowest. The saturated fatty acid content was 27% and comprises of 16% palmitic acid and 11% stearic acid. The concentrations of unsaturated fatty acids were 66% and consisting of 13% oleic acid and 53% linoleic acid. The relatively high iodine value (105.12) indicated a preponderance of unsaturated fatty acids. Freshly extracted oil presented acid and peroxide values of 0.38 and 0.85, respectively. Considering the lipid and protein content in the kernels, and their fatty and amino acid composition, the pumpkin seed kernels appear to be quite promising for commercial exploitation.
Session 113, Product Development: General
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